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To make this tasty dish, you need: - 1 cup glutinous rice (sweet rice) - 1 ½ cups coconut milk - 2 ripe mangoes, peeled and sliced - ½ cup sugar - ½ teaspoon salt Glutinous rice is key for that sticky texture. Coconut milk gives it a rich flavor. The mango adds sweetness and freshness. You can make your dish even prettier with these garnishes: - 1 tablespoon toasted sesame seeds - Fresh mint leaves These add color and a nice crunch. Mint brings a refreshing touch. If you don’t have glutinous rice, use jasmine rice, but the texture will differ. For sugar, you can swap in honey or agave syrup. If you want a lighter version, use low-fat coconut milk. Just know it may change the taste. Start by rinsing the glutinous rice. Use cold water until it runs clear. This step removes excess starch. Next, soak the rice in water. Aim for at least 4 hours. For best results, soak it overnight. This softens the grains and makes them sticky. After soaking, drain the rice well. Next, place it in a steamer. Line the steamer with cheesecloth for easy removal. Steam the rice over boiling water. Cook it for about 20 to 25 minutes. You want the rice to become translucent and tender. Check it halfway through to ensure even cooking. Grab a saucepan and add 1 cup of coconut milk. Then, mix in the sugar and salt. Heat it over low to medium heat. Stir until the sugar dissolves completely. Avoid boiling the mixture. Set aside the remaining ½ cup of coconut milk for serving later. This sauce will bring creaminess to your dish. Choose mangoes that feel soft when you gently press them. Their color should be bright and vibrant. Look for a slight give at the stem end. These signs show that the mangoes are ripe and sweet. Popular varieties include Ataulfo and Haden. They add great flavor to your mango sticky rice. After cooking, let your sticky rice cool down. Place it in an airtight container. It can stay fresh in the fridge for about three days. For longer storage, freeze the rice in small portions. When ready to use, simply reheat in the microwave or steam it. This keeps the texture lovely and soft. You can twist the flavor by adding a pinch of pandan leaf when cooking the rice. This gives a nice aroma. You might also try adding a splash of lime juice to the coconut sauce. It adds a zesty kick. For more crunch, mix in some crushed peanuts or sprinkle them on top. These tweaks make your dish even more exciting! {{image_2}} You can choose different mangoes for this dish. Each type adds its own taste. I love using ripe Ataulfo mangoes. They are sweet and creamy. Haden mangoes are also great. They have a nice balance of sweet and tart. If you want a firmer texture, use Tommy Atkins mangoes. Their flavor is not as strong, but they work well. You can easily make this dish vegan. Just use coconut milk as your base. It is naturally dairy-free. For sweeteners, try maple syrup or agave nectar. Both add a great touch. If you want a creamier sauce, blend some cashews into the coconut milk. This gives a nice, rich flavor. You can change up the coconut sauce to keep things fresh. Add a splash of pandan extract for a unique twist. It gives a lovely green color and aroma. For a hint of spice, mix in a little bit of ginger. If you prefer a sweeter sauce, increase the sugar. You can even add a bit of lime zest for a citrusy kick. Each change brings a new experience to your mango sticky rice! To store leftover sticky rice, let it cool first. Place it in an airtight container. Make sure to keep it at room temperature for up to four hours. After that, refrigerate the rice. It will last for about three days in the fridge. When you’re ready to enjoy it again, you can reheat it. To reheat sticky rice, use a steamer if you can. This keeps the rice moist and soft. Steam it for about 10 minutes until hot. If you don't have a steamer, you can also microwave it. Add a splash of water and cover it with a damp paper towel. Heat it for 30 seconds at a time, checking often. Store ripe mangoes at room temperature. They will ripen over a few days. Once ripe, put them in the fridge. This keeps them fresh for up to five days. If you have cut mango, place it in an airtight container. It will stay good for about two days in the fridge. Glutinous rice is sticky and chewy. Regular rice is fluffy and separate. Glutinous rice has a higher starch content. This makes it perfect for desserts like Thai mango sticky rice. The texture of glutinous rice is what makes this dish stand out. It holds together well, making each bite deliciously satisfying. Yes, you can make Thai mango sticky rice in advance. Prepare the rice and coconut sauce a day ahead. Store them separately in the fridge. When ready to serve, simply heat the rice. Slice fresh mango just before serving for the best flavor. This way, you can impress your guests with minimal stress. Thai mango sticky rice pairs well with many dishes. Try it with spicy Thai curries for a nice contrast. It also goes well with grilled meats like chicken or shrimp. You can serve it as a sweet dessert after a savory meal. The balance of flavors will make your meal even more enjoyable. Thai mango sticky rice combines sweet mango, creamy coconut sauce, and soft rice. You've learned about the key ingredients, from selecting ripe mangoes to cooking sticky rice perfectly. We discussed tips for storage and variations to keep your dish exciting. In the end, this dessert is simple yet satisfying. It’s versatile and perfect for any occasion. Enjoy making your own version and share it with friends and family. Your taste buds will thank you!

Thai Mango Sticky Rice

Indulge in a taste of the tropics with this delicious Mango Sticky Rice recipe! Made with glutinous rice, creamy coconut milk, and fresh ripe mangoes, it's the perfect blend of flavors and textures. Easy to prepare, this dessert is sure to impress your family and friends. Ready to create your own tropical paradise? Click through to discover the full recipe and bring this delightful treat to your table today!
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Ingredients
  

1 cup glutinous rice (sweet rice)

1 ½ cups coconut milk

2 ripe mangoes, peeled and sliced

½ cup sugar

½ teaspoon salt

1 tablespoon sesame seeds, toasted (for garnish)

Fresh mint leaves (for garnish)

Instructions
 

Soak the rice: Rinse the glutinous rice under cold water until the water runs clear. Soak it in water for at least 4 hours or overnight for best results.

    Cook the rice: Drain the soaked rice and transfer it to a steamer lined with cheesecloth. Steam the rice over boiling water for about 20-25 minutes until it’s translucent and tender.

      Prepare the coconut sauce: In a saucepan, combine 1 cup of coconut milk, sugar, and salt. Heat over low-medium heat, stirring until the sugar dissolves. Do not bring it to a boil. Reserve the remaining ½ cup of coconut milk for serving.

        Combine the rice and coconut milk: Once the rice is cooked, transfer it to a large bowl and pour the coconut sauce over it. Mix well and let it sit for 10-15 minutes to absorb the flavors.

          Assemble the dish: Place a portion of the sticky rice on a serving plate, and elegantly arrange mango slices on the side. Drizzle the reserved coconut milk over the rice and mango.

            Garnish and serve: Sprinkle toasted sesame seeds on top and add fresh mint leaves for a burst of color and flavor.

              Prep Time, Total Time, Servings: 4 hours (including soaking) | 40 minutes | 4 servings